Beef Broth
Ingredients
Directions
Prepare
Remove all fat from the steak and wipe it with a damp cheese cloth.
Grind the steak using a medium knife in a meat grinder and place it in a saucepan.
Add the cold water and let it stand for 1 hour.
Simmer and strain
Place the saucepan on the back of the stove to simmer, but not boil, for 1 hour.
Strain the broth and set it in a cold place until needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Round steak
- Provides the meat flavor and the gelatin and protein that give the broth body.
- Cold water
- Extracts flavor and soluble compounds from the ground meat as it stands and simmers.
The step that matters
Simmering without boiling. A gentle simmer keeps the broth clear. Boiling emulsifies fat and proteins into the liquid, making it cloudy and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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